CN105011101A - Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce - Google Patents
Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce Download PDFInfo
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- CN105011101A CN105011101A CN201510377576.4A CN201510377576A CN105011101A CN 105011101 A CN105011101 A CN 105011101A CN 201510377576 A CN201510377576 A CN 201510377576A CN 105011101 A CN105011101 A CN 105011101A
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- 235000008397 ginger Nutrition 0.000 title claims abstract description 39
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 235000014101 wine Nutrition 0.000 title claims abstract description 19
- 239000003205 fragrance Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000234314 Zingiber Species 0.000 title description 25
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 10
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 9
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 8
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 239000009759 San-Chi Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 18
- 239000003814 drug Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000002044 Rhizophora apiculata Species 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000226021 Anacardium occidentale Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 244000157072 Hylocereus undatus Species 0.000 claims description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 241001165859 Perdicinae Species 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 6
- 235000008599 Poria cocos Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 235000020226 cashew nut Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 244000078782 Brassica arvensis Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
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- 238000003756 stirring Methods 0.000 claims description 3
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- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
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- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 235000004936 Bromus mango Nutrition 0.000 abstract 1
- 241001674939 Caulanthus Species 0.000 abstract 1
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 abstract 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 abstract 1
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 235000014826 Mangifera indica Nutrition 0.000 abstract 1
- 241000288049 Perdix perdix Species 0.000 abstract 1
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 235000009184 Spondias indica Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002992 thymic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses tender ginger sauce with flower fragrance and rich wine. The tender ginger sauce is prepared from the following raw materials in parts by weight: 20-25 parts of mashed tender ginger, 30-35 parts of soybean, 7-8 parts of a nutrient additive, 4-5 parts of mango peel, 1-2 parts of Fen wine, 13-15 parts of sunflower seed, 10-12 parts of clam meat, 10-11 parts of pitaya, 3-4 parts of soy sauce, 3-4 parts of Chinese angelica powder, 4-8 parts of purple wild cabbages, 7-8 parts of salted duck eggs, 6-7 parts of shrimps, 13-15 parts of a partridge tea, 5-7 parts of grapes, 2.2-2.9 parts of golden buckwheat rhizomes, 2.4-2.5 parts of sanchi flowers, 1.8-2.3 parts of hispid arthraxon, 2.3-3 parts of thyme, 1.8-1.9 parts of forsythia suspensa and 2-3 parts of stevia leaves. The method disclosed by the invention is simple to operate, the formula is reasonable, and the raw materials are wide in source. The stevia leaves are added to the ginger sauce produced by the preparation method disclosed by the invention, so that the ginger sauce can have the efficacies of warming spleens and stomachs for dispelling cold, nourishing yin and promoting salivation at the same time; besides, the ginger sauce is also beneficial to livers; the thyme is added, so that the ginger sauce can improve digestion, promote blood circulation and resist bacteria.
Description
Technical field
The present invention relates to a kind of health-care sauce, particularly relate to dense young ginger sauce of a kind of fragrance wine and preparation method thereof.
Background technology
Ginger all has cultivation in China's most area, generally edible or as food flavoring by pickling, the health value of ginger is obvious to all, utilize ginger and vinegar to pickle in the market and obtain sweet and sour ginger, expand ginger and utilize scope, but because composition is single, limit its healthy nutritive value, affect the market demand.Therefore, production development ginger class byproduct is the trend of the times of meeting the market requirement.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide dense young ginger sauce of a kind of fragrance wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
The dense young ginger sauce of a kind of fragrance wine, be made up of the raw material of following weight portion:
Young ginger mud 20-25, soya bean 30-35, nourishing additive agent 7-8, mangrove bark 4-5, Fenyang wine 1-2, sunflower seeds 13-15, clam meat 10-12, dragon fruit 10-11, soy sauce 3-4, angelica powder 3-4, violet cabbage 4-8, Salted duck egg 7-8, Shrimps 6-7, francolin tea 13-15, grape 5-7, cymose buckwheat rhizome root 2.2-2.9, sanchi flower 2.4-2.5, hispid arthraxon 1.8-2.3, thyme 2.3-3, capsule of weeping forsythia 1.8-1.9, stevia rebaudian leaf 2-3;
Described nourishing additive agent is made up of following raw materials in part by weight:
Tangerine seed 2.4-2.6, matrimony vine 1-1.1, Poria cocos 1.3-1.5, Divine Comedy 1.8-2, pigskin 25-30, roseleaf 8-9, sugared slag 4-5, cashew nut 8-9, cassia bark 1-2, spiceleaf 1-2, green onion ginger are in right amount broken;
Preparation method is: (1), by concentrated after the flooding of tangerine seed, matrimony vine, Poria cocos, Divine Comedy 7-9 times amount, filter obtains Chinese medicine juice, spray-dried, obtains traditional Chinese medicine powder; Impurity elimination cleaned by pigskin, scalds and take out afterwards in the boiling water broken sprinkled with green onion ginger, naturally cools, scrapes and deoil, and shred with cutter;
(2) pigskin strips is placed in pot, converts 1.2-1.5 water doubly, then admix cassia bark, spiceleaf and traditional Chinese medicine powder, the little fire of cover lid decocts 4-5 hour, uncaps and chooses pigskin strips, enter to coil stand-by; Leftover materials are admixed the roseleaf of chopping, cover lid after stirring, the nature that reduces internal heat cools again;
(3) pigskin strips is placed in baking box, moderate heat baking 8-10 minute, takes out stand-by; Take out material in pot, enter dish and be placed on cold compartment of refrigerator, take out after 20 minutes, mix with roasting pigskin strips, cashew nut and sugared slag and mince, to obtain final product.
The preparation method of the dense young ginger sauce of described a kind of fragrance wine, comprises the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times flooding such as cymose buckwheat rhizome root, sanchi flower, hispid arthraxon, thyme, the capsule of weeping forsythia, stevia rebaudian leaf of described weight portion, obtain Chinese medicine juice, cool stand-by;
(2) chopping cleaned by clam meat, admixes Fenyang wine, soy sauce, angelica powder, multi-salting 3-4 hour, mixes mince after taking out with Salted duck egg; Soya bean is cleaned, with young ginger mud and clam duck's egg broken mix to mix thoroughly be placed on food steamer, fumigate 20-25 minute with Chinese medicine juice, take out material on food steamer, enter to coil stand-by;
(3) mangrove bark, sunflower seeds mixing are poured in pot, and stir-fry 15-20 minute, take out material screen in pot and remove mangrove bark, by sunflower seeds abrasive dust, stand-by;
(4) dragon fruit is got pulp and is diced, and mixes to be placed in baking oven and to smoke 3%-5% water content with grape, stand-by;
(5) francolin tea mixes with step (2) (3) and pours in pot, adds appropriate water, hots plate and add step (4) gained material and leftover materials to thickness, and little fire continues heating 10-15 minute, to obtain final product.
Advantage of the present invention is:
The invention provides the dense young ginger sauce of a kind of fragrance wine and processing method thereof, ginger sauce Middle nutrition additive taste of the present invention is pure and fresh smooth, and is rich in peculiar fragrance, adds in sauce and can enrich its nutrition, and increases its thin smooth greasy mouthfeel, is worthy to be popularized.The inventive method is simple to operate, formula is reasonable, raw material sources are wide, and the ginger sauce that the present invention produces is added with stevia rebaudian leaf, and can have effect of nourishing Yin and promoting production of body fluid while warming spleen and stomach for dispelling cold, also useful to liver, thymic interpolation can also improve digestion, invigorates blood circulation antibacterial.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The dense young ginger sauce of a kind of fragrance wine, be made up of the raw material of following weight portion (jin):
Young ginger mud 25, soya bean 35, nourishing additive agent 8, mangrove bark 5, Fenyang wine 2, sunflower seeds 15, clam meat 12, dragon fruit 11, soy sauce 4, angelica powder 4, violet cabbage 4, Salted duck egg 8, Shrimps 6, francolin tea 15, grape 6, cymose buckwheat rhizome root 2.2, sanchi flower 2.5, hispid arthraxon 2.3, thyme 2.3, the capsule of weeping forsythia 1.9, stevia rebaudian leaf 2;
Described nourishing additive agent is made up of following raw materials in part by weight:
Tangerine seed 2.6, matrimony vine 1.1, Poria cocos 1.5, Divine Comedy 2, pigskin 25, roseleaf 8, sugared slag 4, cashew nut 8, cassia bark 2, spiceleaf 2, green onion ginger are in right amount broken;
Preparation method is: (1), by tangerine seed, matrimony vine, Poria cocos, Divine Comedy with concentrated after the flooding of 9 times amount, filter obtains Chinese medicine juice, spray-dried, obtains traditional Chinese medicine powder; Impurity elimination cleaned by pigskin, scalds and take out afterwards in the boiling water broken sprinkled with green onion ginger, naturally cools, scrapes and deoil, and shred with cutter;
(2) pigskin strips is placed in pot, converts the water of 1.5 times, then admix cassia bark, spiceleaf and traditional Chinese medicine powder, the little fire of cover lid decocts 5 hours, uncaps and chooses pigskin strips, enter to coil stand-by; Leftover materials are admixed the roseleaf of chopping, cover lid after stirring, the nature that reduces internal heat cools again;
(3) pigskin strips is placed in baking box, moderate heat toasts 8 minutes, takes out stand-by; Take out material in pot, enter dish and be placed on cold compartment of refrigerator, take out after 20 minutes, mix with roasting pigskin strips, cashew nut and sugared slag and mince, to obtain final product.
The preparation method of the dense young ginger sauce of described a kind of fragrance wine, comprises the following steps:
(1) Chinese herbal medicine such as cymose buckwheat rhizome root, sanchi flower, hispid arthraxon, thyme, the capsule of weeping forsythia, stevia rebaudian leaf of described weight portion is concentrated with after 7 times of floodings, obtain Chinese medicine juice, cool stand-by;
(2) chopping cleaned by clam meat, admixes Fenyang wine, soy sauce, angelica powder, multi-salting 4 hours, mixes mince after taking out with Salted duck egg; Soya bean is cleaned, with young ginger mud and clam duck's egg broken mix to mix thoroughly be placed on food steamer, with Chinese medicine juice stifling 25 minutes, take out material on food steamer, enter to coil stand-by;
(3) mangrove bark, sunflower seeds mixing are poured in pot, stir-fry 20 minutes, take out material screen in pot and remove mangrove bark, by sunflower seeds abrasive dust, stand-by;
(4) dragon fruit is got pulp and is diced, and mixes to be placed in baking oven and to smoke 5% water content with grape, stand-by;
(5) francolin tea mixes with step (2) (3) and pours in pot, adds appropriate water, hots plate and add step (4) gained material and leftover materials to thickness, and little fire continues heating 15 minutes, to obtain final product.
Claims (2)
1. the dense young ginger sauce of fragrance wine, is characterized in that being made up of the raw material of following weight portion:
Young ginger mud 20-25, soya bean 30-35, nourishing additive agent 7-8, mangrove bark 4-5, Fenyang wine 1-2, sunflower seeds 13-15, clam meat 10-12, dragon fruit 10-11, soy sauce 3-4, angelica powder 3-4, violet cabbage 4-8, Salted duck egg 7-8, Shrimps 6-7, francolin tea 13-15, grape 5-7, cymose buckwheat rhizome root 2.2-2.9, sanchi flower 2.4-2.5, hispid arthraxon 1.8-2.3, thyme 2.3-3, capsule of weeping forsythia 1.8-1.9, stevia rebaudian leaf 2-3;
Described nourishing additive agent is made up of following raw materials in part by weight:
Tangerine seed 2.4-2.6, matrimony vine 1-1.1, Poria cocos 1.3-1.5, Divine Comedy 1.8-2, pigskin 25-30, roseleaf 8-9, sugared slag 4-5, cashew nut 8-9, cassia bark 1-2, spiceleaf 1-2, green onion ginger are in right amount broken;
Preparation method is: (1), by concentrated after the flooding of tangerine seed, matrimony vine, Poria cocos, Divine Comedy 7-9 times amount, filter obtains Chinese medicine juice, spray-dried, obtains traditional Chinese medicine powder; Impurity elimination cleaned by pigskin, scalds and take out afterwards in the boiling water broken sprinkled with green onion ginger, naturally cools, scrapes and deoil, and shred with cutter;
(2) pigskin strips is placed in pot, converts 1.2-1.5 water doubly, then admix cassia bark, spiceleaf and traditional Chinese medicine powder, the little fire of cover lid decocts 4-5 hour, uncaps and chooses pigskin strips, enter to coil stand-by; Leftover materials are admixed the roseleaf of chopping, cover lid after stirring, the nature that reduces internal heat cools again;
(3) pigskin strips is placed in baking box, moderate heat baking 8-10 minute, takes out stand-by; Take out material in pot, enter dish and be placed on cold compartment of refrigerator, take out after 20 minutes, mix with roasting pigskin strips, cashew nut and sugared slag and mince, to obtain final product.
2. the preparation method of the dense young ginger sauce of a kind of fragrance wine according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times flooding such as cymose buckwheat rhizome root, sanchi flower, hispid arthraxon, thyme, the capsule of weeping forsythia, stevia rebaudian leaf of described weight portion, obtain Chinese medicine juice, cool stand-by;
(2) chopping cleaned by clam meat, admixes Fenyang wine, soy sauce, angelica powder, multi-salting 3-4 hour, mixes mince after taking out with Salted duck egg; Soya bean is cleaned, with young ginger mud and clam duck's egg broken mix to mix thoroughly be placed on food steamer, fumigate 20-25 minute with Chinese medicine juice, take out material on food steamer, enter to coil stand-by;
(3) mangrove bark, sunflower seeds mixing are poured in pot, and stir-fry 15-20 minute, take out material screen in pot and remove mangrove bark, by sunflower seeds abrasive dust, stand-by;
(4) dragon fruit is got pulp and is diced, and mixes to be placed in baking oven and to smoke 3%-5% water content with grape, stand-by;
(5) francolin tea mixes with step (2) (3) and pours in pot, adds appropriate water, hots plate and add step (4) gained material and leftover materials to thickness, and little fire continues heating 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510377576.4A CN105011101A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510377576.4A CN105011101A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce |
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| CN105011101A true CN105011101A (en) | 2015-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510377576.4A Pending CN105011101A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce with flower fragrance and rich wine and preparation method of tender ginger sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925120A (en) * | 2021-10-29 | 2022-01-14 | 海南振业英涛科技集团有限公司 | Acerola cherry sodium hyaluronate compound beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
-
2015
- 2015-06-27 CN CN201510377576.4A patent/CN105011101A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
Non-Patent Citations (1)
| Title |
|---|
| 杨万祥等: "《家庭自制美味辣酱》", 31 March 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925120A (en) * | 2021-10-29 | 2022-01-14 | 海南振业英涛科技集团有限公司 | Acerola cherry sodium hyaluronate compound beverage and preparation method thereof |
| CN113925120B (en) * | 2021-10-29 | 2024-02-02 | 海南振业英涛科技集团有限公司 | Acerola cherry sodium hyaluronate compound beverage and preparation method thereof |
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Application publication date: 20151104 |
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